Seaweed Sushi Bowl (Paleo, Gluten Free, Dairy Free, AIP with modifications)

Updated: Dec 4, 2019

This is a great lunch to take on the go. Keep dressing in a separate container so you can give it a shake before adding it onto the sushi bowl. Serves 2

If following AIP:

  • Substitute the tamari for coconut amino's, the sesame oil for olive oil, the rice vinegar for apple cidar vinegar or balsamic.

  • Omit the red pepper, sesame seeds and black pepper.


  • 2 cup cooked cauliflower or broccoli rice

  • 6 - 8 ounces of cooked lean protein (fish, shrimp, chickpeas, chicken), cut into bite-sized pieces

  • 1 avocado (thinly sliced)

  • ½ cucumber (diced)

  • ½ red pepper (thinly sliced)

  • 1 green onion (chopped)

  • 2 tablespoons dried seaweed (arame, wakame, or crumbled nori sheets)

  • 2 tablespoons sesame seeds

  • 3 tablespoons rice vinegar

  • 3 tablespoons gluten-free tamari sauce or coconut amino's

  • 1 tablespoon lemon juice

  • 1 tablespoon sesame oil

  • ½ garlic clove

  • dash salt and pepper


  • Split the first seven ingredients into two bowls.

  • Mix the rest of the ingredients together to make the dressing.

  • Pour the dressing over the sushi bowls.

  • Serve & Enjoy!

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DISCLAIMER: Please read the following disclaimer carefully. Vanessa Bond is not a doctor and does not diagnose or treat disease. The information on this website is not intended to replace the advice or recommendations of your primary health care provider and is not intended as medical advice. The information is intended as a complement to existing therapy - not as a substitute. The focus is to educate on how to make better decisions in order to build and maintain better nutritional balance. She and this web site encourage you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.


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